Vegan Lemon Drizzle Blueberry Crumble Muffins
Vegan Lemon Drizzle Blueberry Crumble Muffins
~ Fluffy, moist lemon sponge filled with juicy blueberries, a crumble topping, and lemon drizzle ~
These muffins have MY HEART. They are literally spring in a muffin. They are packed with all the classic spring flavours. A fluffy, moist lemon muffin packed with juicy, fresh blueberries, topped with a buttery oat crumble, and a zesty lemon drizzle to top it all off. These muffins are made "Bakery Style" meaning they are big, beautiful, and delicious. Nothing beats a good home-made muffin on a sunny spring day.
If you are looking for something to bake this spring, this is the recipe for you. These muffins are a variation of my blueberry muffin recipe, with a special twist. Even though I LOVE my classic blueberry muffins, I think these ones may be even better, if that's possible. My normal blueberry muffin recipe uses 2 egg replacers, vegan Greek yogurt and flax eggs. This recipe actually uses 3! Not everyone knows this, but lemon juice and baking soda is actually a vegan egg replacer. So, since these are lemon flavoured, and they already have baking soda in the recipe, another egg replacer is created! The Greek yogurt creates a fluffy, moist texture, while the flax eggs bind the muffin together. The lemon juice and baking soda pretty much does the same, while also adding an extra bit of rise to the muffin. Honesty, you can't go wrong with this recipe.
Make sure to follow my Instagram at butterflybakeryblog to see all of my photos, videos and stories. Feel free to message me or comment with any feedback or queries in regards to my bakes :).
Equipment and Ingredient notes
Equipment needed:
- A large mixing bowl
- Measuring cups / kitchen scales
- Measuring spoons
- Whisk
- Wooden spoon / spatula
- Muffin pans
- Zester / grater
Ingredients needed:
Vegan butter - This is used melted in the muffins for a better flavour and a good structure. Oil can be used in place of this, but butter will give you the best result.
Sugar - This will give your muffins sweetness. I used granulated sugar but you can also use caster sugar and it will work the same.
Flax eggs - These will replace the eggs. Flax eggs are made by combining ground flaxseeds (flax meal) with water which works in a similar way to eggs.
Vanilla - You can use either vanilla extract or paste. Make sure to use a good quality vanilla for the best results.
Vegan Greek yogurt - This is another egg replacement. This will ensure that the texture of your muffins is fluffy and moist. You can use normal vegan yogurt, but Greek works best.
Vegan milk - I used oat milk, but you can use your favourite. Oat, almond, coconut, soy, cashew, etc.
Flour - Make sure to use self-raising flour rather than plain. Self-raising contains a raising agent which will help your muffins rise.
Baking powder - This is a type of raising agent. It will also make sure your muffins rise properly.
Baking soda - This will make sure your muffins are nice and fluffy.
Salt - This will enhance the flavour of your muffins.
Blueberries - I recommend using fresh blueberries, but frozen will also work. Make sure to coat them in flour before adding them to the batter so they do not sink to the bottom.
Oats - This is for the crumble topping. I used steel cut oats, but rolled or porridge oats will work just as well.
Flour - You will also need plain flour for the topping. You can substitute this for oat flour if you prefer it.
Lemons - You use the lemon zest and juice in the muffins, and the glaze. Make sure to remove the seeds!
Powdered sugar - This is for the lemon glaze. Make sure to use a vegan brand, as some are not vegan. I recently found out that some powdered sugar contains egg white or bone-char. This however is not listed on the ingredients. So make sure to research what brands are vegan friendly! I used Tate & Lyles powdered sugar which is suitable for vegans.
Step-by-step Instructions
Step one (the batter):
In a small saucepan melt your vegan butter. Let it brown slightly until it has a slight caramel smell.
In a large bowl, combine the melted butter and sugar. Whisk well.
Then add the flax eggs and vanilla. Whisk again until smooth.
Then add in the yogurt, lemon juice, lemon zest and milk. Whisk until creamy and silky.
Then add in the flour, baking powder, baking soda and salt. Fold in until there are no lumps. Make sure not to overmix it. The batter will be thick, so add more milk if necessary.
Place your blueberries in a bowl along with 2 tbsp of flour. shake the bowl until all of the blueberries are coated.
Add them into the batter and fold in gently. Try your best not to squish them.
Step two (the crumble):
In a small bowl combine a bit of butter with some sugar, oats and flour.
With the tips of your fingers, crumble the ingredients together.
Adjust the measurements until you get your desired consistency and flavour.
Set aside
Step three (the drizzle):
Place the powdered sugar into a small mixing bowl.
Add in the lemon juice and lemon zest, if desired.
Add water and stir. You can add more water to adjust the consistency to your liking.
Set aside.
Step two (the baking):
Preheat your oven to 200c / 180c fan oven.
Line a 12 muffin pan with muffin cases.
With a cookie scooper or a large spoon, divide the batter evenly between the 12 cases.
Smooth out the top of the muffins, and sprinkle on the crumble.
Place on the middle shelf of the oven and bake for 20 minutes until they have risen nicely and are golden and slightly crunchy on the top.
Let them cool completely in the muffin tray and then drizzle over the lemon glaze.
Enjoy!
The History of The Blueberry Muffin
The iconic blueberry muffin came into this world during the 18th century. Muffins were first introduced in England in the mid 1800s. Within no time, muffins began to gain popularity and many people started selling them on the streets of London as an after tea snack by people called the "Muffin Men".
It is thought that they originated in Europe and then they were brought over to USA were they gained a lot of popularity. In Europe blueberries were a very common ingredient used in baking so it seemed pretty obvious to use them in muffins. Why not?
National Blueberry Muffin Day is celebrated on July 11th every year by many people across the world. They are now one of the most famous muffin flavours, and they have become many people favourite variation of the muffin (they are my favourite too).
Tips and Tricks
Measuring ingredients - It is very important to measure your ingredients precisely, so the recipe works as it is supposed to. When using measuring cups, I suggest spooning the dry ingredients into the cup, then with the back of a butter knife, smooth the top. This will make sure you have the right amount of ingredients.
Overmixing the batter - This is a very common mistake in baking. Try your best NOT to overmix the batter because this will overwork the gluten resulting in a dense, slightly chewy muffin. It will also cause your muffin to be less fluffy and not rise as well as it should. Make sure to avoid this mistake!
Dusting the blueberries - Make sure to not skip out this step. Dusting the blueberries in flour prevents them from sinking to the bottom of the muffin, and leaving you with a plain muffin and a soggy blueberry bottom. Trust me, I have made this mistake before.
Fun Facts:
- Blueberries used to be called "star fruits" by North American indigenous people because of the star shape that is formed at the blossom end of the berry.
- Blueberries are one of the only foods that are naturally blue in colour.
- People have been eating blueberries for over 13,000 years.
- A single blueberry bush can produce up to 6,000 blueberries each year.
- Blueberries are one of the worlds best foods for health benefits. They strengthen your heart, lower your blood pressure, help you age well, and even improve brain function making you smarter.
- Blueberries are the cousins to cranberries.
Vegan Lemon Drizzle Blueberry Crumble Muffins
~ The PERFECT spring baked good ~
Prep time: 20 mins Serves: 12 muffins Cook time: 20 mins
Ingredients:
For the muffins:
- 1/2 cup vegan butter (melted)
- 1 cup sugar (caster / granulated)
- 2 flax eggs (1 tbsp ground flax + 2 tbsp water per egg)
- 1 tbsp vanilla (extract / paste)
- 1/3 cup vegan yogurt (Greek / normal)
- 1/3 cup + 4tbsp vegan milk (oat, coconut, soy)
- 2 cups self-raising flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries (+ 2tbsp flour to coat)
- The juice of 1/2 a lemon
- The zest of 1 lemon
For the oat crumble:
- 1/2 cup rolled oats
- 1/3 cup plain flour
- 1/4 cup caster/granulated sugar
- sprinkle of salt
- 4 tbsp vegan butter
For the drizzle:
- 1/3 cup powdered sugar
- 1-2 tbsp lemon juice
- water if needed
Method:
Preheat your oven to 200c / 180c fan oven.
Line a 12 muffin pan with muffin cases.
In a small bowl combine a bit of butter with some sugar, oats and flour.
With the tips of your fingers, crumble the ingredients together.
Adjust the measurements until you get your desired consistency and flavour.
Set aside
In a small saucepan melt your vegan butter. Let it brown slightly until it has a slight caramel smell.
In a bowl, rub the lemon zest into the sugar until the oil from the zest releases into the sugar leaving it smelling sweet and lemony, and appearing slightly yellow.
In a large bowl, combine the melted butter and lemon sugar. Whisk well.
Then add the flax eggs and vanilla. Whisk again until smooth.
Then add in the yogurt, lemon juice and milk. Whisk until creamy and silky.
Then add in the flour, baking powder, baking soda and salt. Fold in until there are no lumps. Make sure not to overmix it. The batter will be thick, so add more milk if necessary.
Place your blueberries in a bowl along with 2 tbsp of flour. shake the bowl until all of the blueberries are coated.
Add them into the batter and fold in gently. Try your best not to squish them.
With a cookie scooper or a large spoon, divide the batter evenly between the 12 cases.
Smooth out the top of the muffins, and sprinkle on the crumble.
Place on the middle shelf of the oven and bake for 20 minutes until they have risen nicely and are golden and slightly crunchy on the top.
Let them cool completely in the muffin tray and then drizzle over the lemon glaze.
Enjoy!
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